Balsamic Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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The vegetables are so wonderful roasted this way, this baste gives a slight caramel flavour to the vegetables. I used the squeeze bottle of Golden Syrup for this recipe, so much easier! I think any vegetable that you normally would roast, could be roasted with this baste. Ingredients:
2 tablespoons golden syrup |
1 tablespoon balsamic vinegar |
2 tablespoons olive oil |
1 tablespoon chopped fresh rosemary |
500 g pumpkin, butternut skin on, cut into 3 cm chunks |
2 large carrots, peeled and quartered lengthwise |
2 large parsnips, peeled and quartered lengthwise |
1 large red onion, peeled and cut into quarters |
2 large zucchini, cut into 2 . 5cm slices |
freshly ground sea salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 190ºC conventional or 170ºC fan forced.
2. Mix together the basting ingredients.
3. Combine the pumpkin, carrot, parsnip and onion in a baking dish lined with baking paper . Brush with baste and make sure all the vegetables are coated really well.
4. Bake vegetables for 30 mins, add the zucchini and baste, basting all the other vegetables again. Continue cooking another 20 mins or until vegetables are tender.
5. Season and serve.
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